Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp, and sugar. I like to garnish it with aromatic saffron for a pop of color and flavor. Here is an easy, no-cook recipe with all my tips and tricks to make this delicious dessert.

Mango Shrikhand in white bowls with Puri's on the side

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Shrikhand is a creamy, chilled Indian dessert made from strained yogurt and flavored with cardamom, saffron, and nuts. This version, made with sweet mango pulp, is called Mango Shrikhand or Amrakhand; a bright and refreshing twist on the classic.

It’s my go-to dessert for entertaining, and especially meaningful during Gudi Padwa, a festival that marks the beginning of spring and the Hindu new year in Maharashtra. Families celebrate by raising a Gudi, a festive symbol of prosperity, outside their homes and enjoying traditional foods together.

Growing up, I always looked forward to my mom’s homemade Mango Shrikhand served with hot, fluffy puris and batata bhaji on Gudi Padwa. It felt like the perfect way to welcome new beginnings with sweet flavors and warm memories.

If you’re looking for more Indian desserts to celebrate special moments, try my Gajar Halwa & Jalebi recipes too!

A beautiful display of Gudi with a bright silk cloth and flower garland

How to Make Mango Shrikhand

Step 1: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.

Step 2: Gather the corners of the cloth and tie them into a bundle. Hang the cheesecloth so all the water can drain out. I usually hang this for 5-6 hours or place something heavy like a pestle or a heavy pot on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out. Squeeze out any remaining water by tightly pressing against the tied yogurt. The consistency should be thicker than that of Greek yogurt.

Step 3: Empty thickened yogurt into a mixing bowl. This will be about 1.5 cups of thick, strained yogurt.

Step 4: Mix well with a slotted spoon or whisk for 5 minutes or until it is smooth.

ingredients for shrikhand - mango pulp, strained yogurt, saffron and sugar

Step 5: Stir in sugar and mix well for another 5 minutes. Yogurt should be smooth and lump-free.

Step 6: Add the mango pulp and mix well for 5 minutes. Garnish with saffron strands and chill for at least an hour before serving.

Serving Ideas

Enjoy chilled and served in small bowls as a dessert.
Serve it with an Indian thali.
Serve as Shrikhand Parfait! Layer with other Indian desserts like Motichoor Ladoo or Gulab Jamuns, and top with fresh-cut fruits or nuts.

Dinner plate with mago shrikhand, puri;s and batat bhaji

Tips

Use canned Alphonso mango pulp from Swad or Deep brand.
Use plain, unflavored yogurt and not low-fat or fat-free.
I have tried this recipe using Greek yogurt, but found that it does not have the tanginess of the traditional shrikhand.
Homemade yogurt also works well for this recipe.
If you have an Indian grocery store near you, try the Desi Yogurt brand; otherwise, stick to Stonyfield or other plain yogurt found in grocery stores.
Shrikhand is a great make-ahead recipe; it stays well in the refrigerator for up to a month or can be frozen for a longer shelf life.

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4.85 from 13 votes

Mango Shrikhand {Aamrakhand}

A cool and lush mango flavored dessert made with creamy yogurt and sweet mangoes, garnished with aromatic saffron.

Prep Time6

Total Time6

Course: Dessert

Cuisine: Indian

Servings: 6

Calories: 197kcal

Author: Archana Mundhe

Recipe Video

Ingredients

▢ 2 pounds regular plain yogurt Full fat Desi Yogurt or Stoneyfield brand
▢ 1½ cup mango pulp Ratna or Deep Alphonso Mango Tin
▢ ⅔ cup sugar
▢ 1 pinch saffron

Instructions

Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
Empty thickened yogurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.
Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.

Notes

Variations:

Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.
Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries

Nutrition

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Filed Under

Traditional Indian Sweets Diwali Ganesh Chaturthi Festival Foods Indian Festival Foods Mango Saffron Yogurt

Comments

4.85 from 13 votes (12 ratings without comment)

How to Make Mango Shrikhand

Serving Ideas

Tips

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